Paulaner: Change made easy with LMS

“Our combination filling and packaging system is equipped to handle a variety of disposable and returnable containers such as returnable flip-top bottles, disposable bottles, cans and NRW-style bottles. This line assembles orders anywhere from 20 pallets to several hundred pallets in cooperation with the ordering and warehousing departments,” relates Uwe Daebel, production manager of the Paulaner Brewery in Munich as he describes the demands placed on the Krones line which was recently installed for Hacker-Pschorr and Paulaner products.

Determining total evaporation during wort boiling by measuring the increase in extract

These days, an exact determination of total evaporation during the wort handling process is becoming increasingly important. One method measures the extract

A high-tech filling system for mid-sized breweries

The breweries Häberlen in Gaildorf and Franken Bräu in Riedbach now have new fillers from Vipoll d.o.o., based in Krzievci pri Ljutumeru, Slovenia.

A compact brewhouse system for 21 batches/day

In planning the brewhouse of the future, it must be taken into consideration that the trend towards brewing a larger number of batches per day is on the rise, essentially reducing the amount of grist per batch. Increasing the number of batches per day and reducing the size of the batches addresses the need to minimize energy peaks and could also result in significant savings due to the smaller dimensions of the brewhouse equipment.

Modern technology and beer quality

At the Technical Brewing Seminar 2007 in Tokyo, Prof. Dr. Narziß provided an excellent overview of current technology and its significance in determining beer quality, beginning his discussion with barley and malt, progressing through brewhouse operations, fermentation and maturation.

CO2 recovery – state-of-the-art

The first part of this article provides an overview of state-of-the-art of CO2 recovery. In the second part, a newly developed process is compared to established pro­cesses. Results from research and development of the new recovery pro­cess are presented. Pointers to assist in decisions relating to new investments are given.

Membrane filtration system for bottle washers

The beverage industry has long been seeking a practicable system for filtering out the contaminants from a bottle washer’s operating media. With the development of Parsifal micro-filtration, this technological challenge has now been solved, in terms of both operational economy and qualitative excellence.

Wort boiling with direct lauter wort heating

This is the goal of the process characterized by dividing the wort for boiling, while preheating the lauter wort without the use of hot water as an interim energy storage medium. This has shown promising potential for sizable savings in a number of ways.

Planning of brewhouse plants – brewhouse planning (Part 2)

How should one proceed when planning a new brewhouse or when extending an existing one? Which considerations or recent insights have to form the basis for the project? Which criteria have to be taken into account now and will also hold good in the future? Part 1 (Brauwelt International, No. 1, 2007, p.28) covered production and working time, monthly output and brews per day, among other things. Part 2 deals with the requirements for brewing vessels in more detail. For reasons of clarity, figures and tables are numbered consecutively, continuing from Part 1.

Do brewers need a starch modification index?

This contribution is a review of scientific investigations of the Hartong Index at 45  °C (VZ 45  °C) and a discussion of the respective findings. In a previous publication, the authors subdivided issues arising into three major breakdown processes i.e. proteolysis, cytolysis and amylolysis in the malting and brewing process [16]. This article summarises the outcome of the investigations and critically discusses the question whether VZ 45 °C is a useful specification for assessing malt quality.

Trumer Privatbrauerei: New fermentation cellar

The Trumer Privatbrauerei Josef Sigl in the Salzburger Land commissioned their new fermentation cellar at the end of 2006. The new building (an investment of 2.6 million EUR) has a capacity of 90 000 hl and is, in the truest sense of the word, characterized by an “open” design, both in its architecture and technical innovations.